Best Chard Oshitashi Recipes

Chard Oshitashi image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 3

1 pound Swiss chard (preferably red; about 2 bunches), ends trimmed
2 tablespoons Japanese soy sauce
1 tablespoon bonito flakes

Steps:

Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. Drain, then submerge chard in a bowl of ice water.
When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 4 bowls.

Swiss Chard Recipe: Ohitashi & Japanese Pickled Stems image

Number Of Ingredients 9

1 large bunch (or two smaller ones) of swiss chard, washed
2 tbsp. apple cider or white wine vinegar
2 tsp. white miso paste
2 tsp. mirin, divided
½ tsp. salt
1 cup dried white rice (optional)
2 tsp. soy sauce
2 tsp. sesame oil
1 tsp. sesame seeds

Steps:

Remove the chard stems from the leaves, and keep both. Start by chopping the chard stems down the stalk into small pieces. Place in a bowl with the vinegar, miso paste, 1 tsp. mirin and ½ tsp. salt. Use your hands to massage the sauce into the stalks, mixing well for a couple minutes. Place the chard stem pickles in an airtight refrigerator until used.
If making rice, cook the rice as directed. Once cooked, set aside.
Bring a pot of water fitted with a steamer to the boil. Add the chard leaves and allow to stem for about 5 minutes, until the leaves have reduced greatly in size. Shock under cold water, then use your hands to squeeze out as much water as possible. Roughly chop the chard leaves, and place in a bowl with the soy sauce, sesame oil, and remaining tsp. of mirin. Gently work the sauces in, mixing and pulling apart the clumps. Top with sesame seeds.
Serve the greens along with the rice and pickled stems. You will likely have more stems than you need, so reserve any remaining pickled stems and add to salads or eat as a snack.

Oshitashi with Tosazu image

Provided by Martha Stewart

Number Of Ingredients 4

1/3 cup plus 1 tablespoon rice vinegar
1/4 cup soy sauce
1 tablespoon bonito flakes
2 one-pound bags cello spinach, tough stems removed

Steps:

In a small mixing bowl, combine the rice vinegar, soy sauce, and bonito flakes. Let the ingredients infuse at least 4 hours or overnight. Strain through a cheesecloth.
Bring a large pot of salted water to boil. Add the spinach, and cook for 2 minutes. Plunge the spinach into a bowl of ice water to stop the cooking, and drain in a colander. Using your hands, squeeze out any excess water from the spinach.
Divide the spinach into four portions. Using a bamboo sushi roller, roll each portion of the spinach into a tight cylinder, four inches long. Slice each cylinder across the middle on an angle.
Place two spinach rolls on each plate; drizzle 2 tablespoons of sauce over each serving.